Yeasted Cinnamon Braid

For the dough, combine 230 g flour, salt, sugar, yeast, lemon zest, and some of the spices (1/2 tsp cinnamon, 1/3 tsp cloves, ginger) in the bowl of a food processor. In a small saucepan, heat 140 ml milk, 100 ml water, and 80 g butter to about 50 degrees Celsius. Pour it into the flour mixture and mix until smooth. Add the eggs and egg yolk, then gradually add the remaining flour. Knead the dough for about 8-10 minutes until it becomes elastic. Finally, work in the ground almonds. Form it into a ball, place it in an oiled bowl, cover, and let it rise in a warm place for about an hour.

For the filling, in a bowl, mix the remaining soft butter (90 g), cane sugar, and the remaining spices (1 tsp cinnamon, 1/2 tsp cloves). Keep the ground walnuts separate for sprinkling.

Roll out the risen dough into a rectangle about 0.5-1 cm thick. Spread the butter filling evenly, leaving about 1 cm free at the edges. Sprinkle the entire surface with ground walnuts. Fold the bottom third of the dough up to the middle along the longer side, then fold the top third over the bottom. Gently roll over it with a rolling pin. Cut the dough into 12 strips, then cut each strip lengthwise into three thinner strands (leaving one end intact). Braid the strands using a three-strand braid, then roll them into a ball, tucking the end underneath. Place the braids into muffin forms lined with paper cups.